1/2cupKokum syrup, ( instead of kokum fruits u can use syrup)
2 - 3Green Chilli, slit
1/2tspRoasted Cumin powder / Jeera powder
1/2tspPepper powder, (optional)
big lemon sizeJaggery
Salt
To temper :
1tspGhee / oil
1/2tspMusturd
1/2tspCumin seeds / jeera seeds
Curry Leaves
Instructions
In a vessel, soak dry kokum peices in hot water for about 30 minutes. After 30 mins, squeeze the kokum pcs a bit. That will impart juice from the kokum pieces.If using kokum syrup skip this step .Directly dilute kokum syrup in water.
Later add more water ( say abt 500 ml), salt,jaggery and green chilli to the kokum water mixture.( don't discard the kokum pcs )
Keep the vessel on flame and let it boil.Check the taste at this stage and tune as per ur preference.ie add more water,salt,jaggery etc.
When the mixture starts boiling,add jeera and pepper powder and allow it to boil for another 2-3 mins.Switch off the flame.
Prepare tempering. In a small kadai, add oil. When its hot add mustard seeds,jeera.When they splutter add curry leaves.Immediately pour the tempering on rasam.
Mix well and serve hot rasam with hot rice and papad or relish as such like a soup or drink.
Notes
Few people add chopped coriander leaves / (chopped onion / garlic / hing ) to the tempering.I like simple flavour of kokum.Less the better..
Its stays fresh for a couple of days in fridge. And with each boil, the taste enhances..
You can add this to buttermilk and relish kokum flavored buttermilk. Do try that too. They taste yum and aids digestion.
If you want you can omit green chilli and just add pepper powder.And instead of salt you can use black salt .That makes it super healthy.